Preheat oven to 350 degrees. Lightly butter Bundt pan and dust lightly with flour, turn pan upside down over a sink to remove excess flour. Set aside.
Skatter pine nuts on a baking sheet. Toast in preheated oven until they begin to color, approximately 8-10 minutes. Grind them in a food processor with blade attached for 5 to 7 seconds until they are finely minced. Set aside.
Sift flour, baking powder, salt and baking soda in a large bowl. Set aside.
In large bowl of food mixer at medium speed, cream butter with sugar and honey. Mix for five minutes until light and fluffy. Add eggs one at a time, beating well after each.
Add ground pine nuts, mix for one minute. In measuring cup, combine buttermilk and vanilla. Add dry ingredients and buttermilk mixture to creamed mixture, alternating beginning and ending with dry ingredients. Remove bowl and stir in the huckleberries with a spatula.
Spoon mixture into Bundt pan, tap pan on counter to remove air bubbles. Place in middle of preheated 325 degree oven. Bake for 60 -65 minutes. Take out of oven and pierce with a wooden skewer and add the Bundt glaze allowing glaze to drizzle into puncture holes from the skewer.
Preparing the Bundt glaze:
Five minutes before the cake is done, combine sugar, baking soda, buttermilk, honey and butter in a 3 quart saucepan. Cook over medium/high heat until boiling. Boil for 3-5 minutes. Remove from heat and pour directly on hot-from-the oven cake. Use all of the glaze, cake will absorb it. Cool cake in pan for 15 minutes then invert on a cake plate.
Cool completely.
When cake is cool, make sour cream glaze. In a small saucepan over medium heat, combine sour cream, confectioner’s sugar and lemon juice. Bring mixture to a boil and cook for one minute. Spoon over cool cake. Decorate cake with fresh flowers if desired.
Remove and discard flowers before eating cake. Slice and serve on dessert plates along with whipped cream if desired.
